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Culinary Rd.™

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Culinary Rd.™

Justin Melnick, Fred Mullins, & Garret Vandermolen

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Chef Justin Melnick and wine experts Fred Mullins and Garret Vandermolen’s weekly discussion of cooking, drinking, music, and travel with guest experts in the fields. Educational and entertaining stories from the Culinary Rd.™ @culinary.rd @chefmelnick @fmiv @speedfossil Support this podcast: https://anchor.fm/culinaryrd/support
 
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Culinary School Stories

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Culinary School Stories

Dr. Colin Roche, PhD, MBA, CEC, CCE, FMP, CHE

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Culinary School Stories is a weekly podcast with engaging interviews that shares the stories of people from around the world that have an association with a culinary school in some way. Every week we bring you the best stories from people around the food service world whose lives have been influenced, impacted, touched and/or enriched, for good or for bad, from their culinary school experience. And this Podcast is dedicated to telling their story! From current students and alumni, to faculty ...
 
Culinary Historians of Chicago studies the history of food and drink in human cultures. Why we procure, prepare and serve the food we do has cultural, sociological, geographical, financial and political influences. We encourage participation from all walks of life: from academics to home cooks, chefs to grill masters, farmers to heirloom gardeners, food scientists to students. Our programs, and those of our sister organization Chicago Foodways Roundtable, are supported by research, fieldwork ...
 
Welcome to the Culinary Libertarian podcast. I want you to succeed in the kitchen if you are baking or cooking. The mystery and amazement of restaurant cooking can feel intimidating. You can do this and I'll help. Listen along to how easy it can be and you can get in the kitchen and get cooking. Support this podcast: https://anchor.fm/dannreid/support
 
Over half of modern medicines come from food. Conversely, we still use food as medicine. But are either of those a good thing? Dr. Simpson is not only a renown weight loss surgeon, but he's also a certified Culinary Medicine Specialist. That means he spends more time teaching patients to cook than he does operating on them. Culinary Medicine separates out the legitimate science and medicine of food from those who would seek to practice medicine without a license. Where today's nutritional ad ...
 
Culinary Voices is set to highlight individuals in the Hospitality industry and give them a platform to tell their stories. Culinary Voices is a gateway for these creatives, creators, culinary powerhouses, and the resilient and underrated folks that make this industry thrive.
 
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Stella Culinary School

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Stella Culinary School

Chef Jacob Burton - StellaCulinary.com

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If you’ve ever dreamed about cooking like or becoming a professional chef, you’ve come to the right place. Hosted by Chef Jacob Burton, an executive chef by day, wanna be broadcaster by night, we feature instructional style episodes that unpack professional level cooking techniques in an approachable fashion, and interviews with culinary taste makers, including chefs, cook book authors, wine makers, brewers, coffee roasters, and anyone else who is passionate about the world of food and beverage.
 
The Culinary Citizen, a podcast about food, diplomacy, and culture, features chefs, academics, and activists who use food as a tool of conflict resolution, diplomacy, and cross-cultural connection. Each episode introduces listeners to a difference concept or theme, and welcome guests from all around the world to discuss.
 
Hello, welcome to Savannah's first culinary tour. This is our official podcast for the tour. Here we are going to keep you up to date with new fun things we offer here in beatiful downtown savannah. Also we are going to be talking with the local chefs and sharing some Savannah recipes so please check back soon. Please goto our website @ www.savannahculinarytours.com for some other cool stuff. Thank you for stopping by!
 
Welcome to Mumbai to Maine: A Culinary Adventure! I'm Cherie Scott, creator and founder of Mumbai to Maine – a culinary blog and food podcast. When I left Mumbai 24 years ago, I never imagined that one day Maine would be my home. I knew I had to find a portal to somehow share my passion for Indian cuisine and tie it to my deep love for Maine’s rich and dynamic food scene. I created this podcast to bring you some of Maine’s most captivating, thought-provoking and inspiring food stories. So jo ...
 
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It’s all about the incredible edible egg this go round. This humble ingredient brings so much to the table. Plus, Chef introduces “if you could have just one”--- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app--- Send in a voice message: https://anchor.fm/culinaryrd/messageSupport this podcast: https:…
 
GUEST’S NAME: Rudy Kloeble CULINARY SCHOOL AFFILIATION: Art Institute, San Diego, CA & Culinary Institute of America, Napa, CA BIO: Raised in a family of restaurateurs, Chef Rudy Kloeble grew up assisting in the kitchen and bakery that his dad owned in Idyllwild, CA. He did this from a very young age, starting out doing odd chores such as stuffing …
 
Women, Philanthropy, Recipes, and Social Progress: A Reexamination of Primary ResourcesThese presentations were made at the Illinois History Conference at the Abraham Lincoln Presidential Library and Museum in October, 2021. Since this is ongoing research, there will be additional information learned after this event.“The Mary Ethel Crofton Cookboo…
 
In this episode we decided to spotlight veggies. You’re old childhood enemy deserves praise because they are not only good for you but they’re freakin delicious! Also we launch a new segment, “Secret Weapon”--- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app--- Send in a voice message: https://anchor.…
 
August Escoffier established the standards of sound cooking when he created La Guide Culinaire. These many years on, that remains the benchmark of what sound, proper cooking is. This is the start of more about how to follow his book. Find the links mentioned on the show notes page here culinarylibertarian.com/174 --- This episode is sponsored by · …
 
Historic Chicago BakeriesCome join us as author Jennifer Billock explores the sweet and doughy history of Chicago from pioneering bakers to today’s cake makers. At one time, more than 7,000 bakeries dotted Chicago’s streets. Today stalwarts like Dinkel’s, Roeser’s, Weber’s, Pticek, and Ferrara continue a legacy that shaped Chicago’s food traditions…
 
This week Chef, Garret, and Fred get saucy. That’s right we talk shop about sauces; the who, what, why, and Hollandaise is just the best. Plus Fred waxes nostalgic over a classic French dish --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app--- Send in a voice message: https://anchor.fm/culinaryrd/me…
 
It’s been a crap show of bits biting the dust. This is not what was panned but is what I could cobble together. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app--- Send in a voice message: https://anchor.fm/dannreid/messageSupport this podcast: https://anchor.fm/dannreid/support…
 
This is a short episode to start off 2022. There are some topics I want to include more and this explains some of them. Find the show notes with episodes mentioned here. CulinaryLibertarian.com/172 --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app--- Send in a voice message: https://anchor.fm/dannre…
 
This week, along with our good friend Garret, we dive into the effervescent world of Champagne & it’s peers and of course we talk about our favorite NYE traditions! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app--- Send in a voice message: https://anchor.fm/culinaryrd/messageSupport this podcast:…
 
This episode originally aired for the holidays in 2018. But it's solid advice, so we're playing it again, Sam! Diet season is soon upon us, but what happens if we have a system where you can lose weight during the times when you are most vulnerable: holidays, vacations, new relationships. Not a “lifestyle” or “long term” diet - but a simple ten-day…
 
Jaime and Matt sit down with Ben & Jerry's Flavor Guru's Haylee Nelson and Colleen Rossel to get the scoop on how Ben and Jerry's creates and retires flavors as well as the nuances that determine which flavors are sold in different parts of the world. Later in the episode, everyone has fun imagining their own flavor, so keep an eye out for whether …
 
Yep there’s three of us this go around. Honorary Culinary Rd. panelist and contributor Garret Vandermolen joins in on a discussion of Christmas Favorites, Family Traditions, & Holiday Cheer. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app--- Send in a voice message: https://anchor.fm/culinaryrd/me…
 
It's Christmas, 2021, and that means time for reflection. From the time my dad was Santa to what to do with the senselessness. Find the links mentioned on the show notes page culinarylibertarian.com/171 --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app--- Send in a voice message: https://anchor.fm/d…
 
Matt introduces Culinary Now's new segment, Food for Thought and is joined by Mike Makuch to chat about what's happening this week in food. On today's episode, Mike and Matt talk holiday gifts for the kitchen enthusiasts as well as identify creative ways to avoid supply chain challenges. From stones to skillets, listen in to find out which items ma…
 
The content of "food" in the food at fast-food restaurants has been dubious for some while. But, what if that questionable food is in schools or stores? What then? Find the show notes links here culinarylibertarian.com/170 --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app--- Send in a voice message:…
 
Slicing into Chicago’s Pizza HistorySteve DolinskyDoesn’t everybody love Pizza?Well, even if you don’t, you might want to tune into our program when award-wining food reporter Steve Dolinsky delivers a luscious serving of pizza history. Here’s what’s on Steve’s menu:- The three waves of pizza in Chicago – Post WWII, 1970s and then the pandemic.- Ho…
 
GUEST’S NAME: Mario Limaduran CULINARY SCHOOL AFFILIATION: Johnson & Wales University; North Miami, FL & Denver, CO. BIO: Chef Mario Limaduran is a native of Bolivia and immigrated to California when he was 14 years old. Raised in a hospitality-driven family, Mario’s love of food first began when his grandmother helped him make pizza for his classm…
 
How did sweet potatoes end up on the Thanksgiving table and why are they confused with a yam? Find the links to the content mentioned on the show notes page culinarylibertarian.com/169 --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app--- Send in a voice message: https://anchor.fm/dannreid/messageSup…
 
Todd Bross Ruckus Donuts Rockland, Maine – Culinary Treasure Podcast Episode 87 The Culinary Treasure Podcast: Chefs, Winemakers, Distillers, Bakers, and More – Culinary Stories You Will Love! In this episode of the Culinary Treasure Podcast our Host Steven Shomler visits with Todd Bross Ruckus Donuts Rockland, Maine Other Culinary Treasure Network…
 
Join us as we sit down with the Kamal Grant Founder, Creator, & Owner of the famous Atlanta Bakery, Sublime Doughnuts. Kamal talks about his love of making people happy through baking and, of course, the right way to spell doughnuts. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app--- Send in a voi…
 
Being thankful seems also to bring reflection. So, to avoid doing it later, I'm taking some inventory, so to speak, on what I think and where I might go with it. Also, some bits about what's coming, what I hope is coming, and what to look forward to. Find the show note's page and links mentioned here https://www.culinarylibertarian.com/168 --- This…
 
Thanksgiving: The Great American Holiday Presented byPenelope BinghamNine out of ten Americans eat turkey on Thanksgiving, and most do so around a family table. Food and tradition are the heart and soul of this most-loved, most-observed holiday. Thanksgiving has become the origin myth of America and the expression of deeply held American cultural i…
 
Talk Turkey to Me!A Good Time in the Kitchen Talking Turkey & All the TrimmingsPresented by Renee Ferguson“It’s all about an all-American meal—turkey and dressing—and the queen of all things Thanksgiving is cookbook author Renee Ferguson.”Chef Bobby Flay/Food NetworkRenee Ferguson is a cookbook author and former Butterball turkey cooking expert who…
 
Professor Marco Bassani joins me to discuss his book, Chaining Down Leviathan. We discuss some of the duality conflicts that seem to be part of American politics. From where the country started to where it is now is a big leap and a major detour into the big state. How did that happen and why was Calhoun right that it would? Find the book link and …
 
GUEST’S NAME: LaToya Larkin CULINARY SCHOOL AFFILIATION: The Art Institute; Houston, TX & Atlanta, GA. BIO: Chef LaToya Larkin, MBA, CCE, has over 20 plus years of expansive knowledge and culinary passion which has led to a lifetime of achievement opportunities. Chef Larkin recently retired from her 8-year position as the Culinary Arts Program Coor…
 
A Tale of Two Food Journalists: ‘Jane Eddington’ of Chicago Tribune, 1910-1930 and Alma Lach of Chicago Sun-Times, 1957-1965‘My Dear Miss Eddington’: Reader Letters andEarly Twentieth Century Food MediaPresented by Emily Martin, University of California, BerkeleyReader letters to early twentieth century women’s print food media were quite common, t…
 
Chef and Fred take this episode down the path of what to drink for Thanksgiving. Whether you need to self medicate, celebrate, or both, we’ve got you covered!--- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app--- Send in a voice message: https://anchor.fm/culinaryrd/messageSupport this podcast: https:…
 
Dr. Ron Paul joins me today to discuss first principles, what they are, and why they are important. What is the opposite of first principles or what happens if a person has none? Find the links mentioned on the show notes page here culinarylibertarian.com/166 --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anch…
 
Let’s Eat: Celebrating with Food: Thanksgiving and Korean ChuseokLet’s Eat! Celebrating with Food explores food, culture and history from the American and Korean viewpoints. Learn where people got their ingredients, how technology has changed food preparation, and explore how one ingredient, cabbage, can become very different dishes (sauerkraut and…
 
Jill Flores Executive Chef Montana State University – Culinary Treasure Podcast Episode 86 The Culinary Treasure Podcast: Chefs, Winemakers, Distillers, Bakers, and More – Culinary Stories You Will Love! In this episode of the Culinary Treasure Podcast our Host Steven Shomler visits with Jill Flores Executive Chef Montana State University Bozeman, …
 
The Pilgrim Kitchen The Harvest Celebration of 1621: Plimoth Patuxet Museum, Plymouth MassachusettsPresented by John OtaAs part of the research for his book, The Kitchen, John Ota travelled to Plymouth, Massachusetts where he cooked a meal over an open fire with Pilgrim Foodways historian Kathleen Wall. On the 400th anniversary of the Harvest Feast…
 
That's right, it's Chef & Fred going Mano a Mano for this episode of the Culinary Rd. Podcast. Join us for a heated discussion on ice cream, hot sauce history, and more! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app--- Send in a voice message: https://anchor.fm/culinaryrd/messageSupport this pod…
 
Put simply, there is no standing for the federal government to fix the price of labor. But, if you aren't sold on that, this episode covers some of the key problems of the government trying "to help." Find the Sowell link mentioned on the show notes page culinarylibertarian.com/165 --- This episode is sponsored by · Anchor: The easiest way to make …
 
GUEST’S NAME: Judy Doherty CULINARY SCHOOL AFFILIATION: Culinary Institute of America, Hyde Park, NY & Johnson & Wales University, Providence, RI BIO: Chef Judy Doherty’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there she held her first food service job at 15 and was then accepted into the Culin…
 
The Culture of Mushroomers: What Sparked Your Interest?What sparked your interest in fungi? There are as many different paths to mycology as there are mushrooms on this Earth.Several members have been invited to talk about their paths to kick off the dialogue. Presenters were:Stephanie KowalykGreg MuellerPatrick LeacockNicole OmiotekCatherine Lambr…
 
Garret Vandermolen joins us again for a look into the future of the restaurant industry on the other side of these strange times, also Chef & Fred talk about hitting the eject button --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app--- Send in a voice message: https://anchor.fm/culinaryrd/messageSup…
 
Legalman joins me today on the podcast to talk about decentralization. At least the states from the central planner, but how much further can decentralization go? Is it necessary to go as small as possible? Find the links mentioned on the show notes page here culinarylibertarian.com/164 --- This episode is sponsored by · Anchor: The easiest way to …
 
Chef Charley Graham Little Star Diner – Culinary Treasure Podcast Episode 85 The Culinary Treasure Podcast: Chefs, Winemakers, Distillers, Bakers, and More – Culinary Stories You Will Love! In this episode of the Culinary Treasure Podcast our Host Steven Shomler visits with Chef Charley Graham Little Star Diner Bozeman, Montana Subscribe to The Cul…
 
First Catch Your Gingerbread! Plus UK Supper Clubs: What Are They?Sam Bilton, Food Historian and RestauranteurFood historian and writer Sam Bilton is encouraging bakers to immerse themselves in the joy of making gingerbread.Gingerbread is a lovely, squidgy treat which has played a part in almost everyone’s childhood. But do you know what gingerbrea…
 
Kelly Nelson visits with us and discusses her biggest wine crush and how to properly enjoy Lamb and Kasha, as well as learning the hard way, all this and more this episode of The Culinary Rd. Podcast --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app--- Send in a voice message: https://anchor.fm/culi…
 
Merriwether returns to the show to discuss fermentation. Yes, of course, beer and wine, but also sauerkraut and KimChi and more. There are a lot of good reasons to ferment foods which includes preserving that food for lean times. The benefits to human health from beneficial microbes is also a good reason to ferment foods. Find more information on t…
 
GUEST’S NAME: John-Michael Collins CULINARY SCHOOL AFFILIATION: DC Central Kitchen, Washington, DC BIO: Chef John-Michael Collins was born in San Diego, CA and from his earliest memories growing up he can remember a life full of abuse, including physical, mental, and sexual. John-Michael tried to end his life at the age of 10 though thankfully his …
 
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